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Peaches in Buttered Rum Sauce with Ice Cream

Source of Recipe

UticaOD


List of Ingredients

1/4 cup butter
6 tablespoons (firmly packed) light brown sugar
1/2 teaspoon ground cinnamon
6 medium ripe peaches, peeled, pitted and each cut into 8 wedges
2 teaspoons vanilla
2 tablespoons dark rum

Peach or vanilla ice cream:
Peach Ice Cream
3 cups half-and-half or light cream
1 (14-ounce) can sweetened condensed milk
1 cup mashed or pureed peaches
1 tablespoon vanilla



Recipe

Melt butter in a large (12-inch) skillet over medium to medium high heat. Add sugar and cinnamon and cook, stirring often, until sugar begins to dissolve. Add peaches and vanilla. Cook until peaches are just tender, stirring occasionally, about three minutes. Remove skillet from heat. Stir in rum. Return skillet to heat and cook until sauce thickens, stirring frequently, about three minutes. Spoon peaches and sauce over ice cream. Makes six servings.

Peach Ice Cream
In a two-quart ice-cream maker, combine all ingredients; mix well. Freeze according to manufacturer's instructions.


Variations
Vanilla Ice Cream: Omit fruit. Increase half-and-half to four cups. Proceed as directed.
Non-Ice Cream Maker Method: Omit half-and-half. In a large bowl, combine sweetened condensed milk and vanilla; stir in 1 cup mashed peaches. Fold in 2 cups whipping cream, whipped to soft peaks (do not use non-dairy whipped topping). Pour into a 9-inch by 5-inch loaf pan or a 2-quart freezer container. Cover; freeze six hours or until firm. Remove from freezer 10 minutes before serving. Makes six servings.